মুগ ডাল / Mug daal, Mung Bean
ডাল/Dhal / Dal
Dal
(also spelled daal or dhal; pronunciation: [d̪aːl]) is a term in the Indian subcontinent for
dried, split pulses (that is, lentils, peas, and beans). The term is also used
for various soups prepared from these pulses. These pulses are among the most
important staple foods in SAARC countries, and form an important part of
Indian, Nepalese, and Pakistani, Sri Lankan and Bangladeshi cuisines.
Differen
types of Dal listed below:
1. খেসারি
ডাল/Grass
pea
2. মসুর ডাল
/ Lentil
3. মাষকলাই
ডাল /Mashkelai
ḍal Vigna mungo
4. মুগ ডাল
/ Mug
daal Mung Bean
5. সোনামুগ
ডাল / Yellow
Split Mung
6. সবুজমুগ
ডাল / Green
Moong
7. মটর ডাল
/ Green
Pea
8. ছোলা ডাল
/ Chickpea
9. অড়হর
ডাল / Pigeon
Peaমুগ ডাল / Mug daal,Mung Bean
মুগ
ডাল / Mug daal Mung Bean
The mung bean (Vigna radiata), alternatively known as the moong
bean, green gram, or
Nutrition Facts of মুগ ডাল / Mug daal, Mung Bean
Mung Bean, raw
Amount per 1
tbsp. (13 g)
Calories 45
% Daily Value*
Total Fat 0.1
g 0%
Saturated fat 0
g 0%
Polyunsaturated fat 0
g
Monounsaturated fat 0
g
Cholesterol 0
mg 0%
Sodium 2
mg 0%
Potassium 162
mg 4%
Total Carbohydrate 8
g 2%
Dietary fiber 2.1
g 8%
Sugar 0.9
g
Protein 3.1
g 6%
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 4%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your
daily values may be higher or lower depending on your calorie needs.
Health Benefits of মুগ ডাল/Mung Bean
Is mung beans good for you?
Diabetics can safely eat Green Mung Beans. The low glycemic index,
fiber and protein help to regulate blood sugar. They also contain skin
anti-aging properties that stimulate the production of hyaluronic acid,
collagen, and elastin, all essential to younger healthier skin.
Do bean sprouts have any nutritional value?
Mung beans produce an edible sprout that's crisp and described as
nutty tasting. These sprouts are substantial enough too stand-up to
stir-frying, but they're often used raw in salads and on sandwiches. Mung bean
sprouts are low in calories, have fiber and B vitamins, and deliver a boost of
vitamins C and K.
What do green mung beans taste like?
When eaten sprouted, fresh and raw, they are clean and crisp
tasting; when cooked, they taste hearty and wholesome. Mung Beans take on the
flavor of what you choose to cook them with, whether sweet or savory. Whole
Green Mung Beans can be eaten two ways – 1) Sprouted or 2) Cooked.
What is mongo beans?
The mung bean (Vigna radiata), alternatively known as the moong
bean, green gram, but not mungo or mingo, is a plant species in the legume
family. Native to the Indian subcontinent, the mung bean is mainly cultivated
today in India, China, and Southeast Asia. It is Known as Mashkelai.
How many cups are in a pound of beans?
According to the Kitchen Companion, a terrific general handbook
which I recommend, 1 lb. (about 2 cups) of dried beans is roughly 6 to 7 cups
cooked beans, and one 15oz can of cooked beans is roughly 1.75 cups drained,
making it equivalent to 1/4 to 1/3 lbs. ( or 1/2 to 3/4 cup) dried.
Are lentils and mung beans the same thing?
Mungo beans (Vigna Mungo) are black lentils (Mashkelai), and are
sometimes called Urad Dal, black gram, or black lentils. Mung beans (Vigna
radiata) aka: green gram, moong bean, are small green lentils, and often made
into bean sprouts.
How do you cook mung bean sprouts?
Directions
Bring a large pot of water to a boil.
Blanch the sprouts for 1 minute, stirring with a wooden spoon.
Strain them and rinse in cold water in a large bowl for a couple of times. ...
Combine garlic, green onion, fish sauce, salt, sesame oil, and
sesame seeds in a bowl.
Transfer them to a serving bowl or plate.
How do I grow bean sprouts?
Fill with water and leave for 8-12 hours to soak. Rinse them very
well under cool water and drain thoroughly after. Fill your last remaining
plastic container base with water and put the lid on it. Put this on top of
your bean sprouts in the perforated dish.
How do you make mung bean sprouts?
Steps
Rinse the beans. Rinse the mung beans until the water runs clear.
...
Place the beans in a clear bowl. Place the rinsed beans in a
clean, clear bowl. ...
Add the water. ...
Soak for 6-12 hours. ...
Drain and rinse the beans. ...
Place in a jar. ...
Put in a cool, dry, dark place. ...
Wait.
What is the English name of moong dal?
Dal is often translated as “lentils” but actually refers to a
split version of a number of lentils, peas, chickpeas (chana), kidney beans and
so on. If a pulse is split into half, it is a dal. For example, split mung
beans are mung dal. A stew or soup made with any kind of pulses, whole or
split, is known as dal.
How do you cook mung beans?
Bring the mung beans and the water to a boil in a pot; cook at a
boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
Heat the olive oil in a large pot; cook and stir the onion and
garlic in the hot oil over medium heat until softened, 5 to 7 minutes. ...
Add the mashed beans to the soup; mix well.
Mung beans are popularly known as green grams. However, they are
also famous with various other names like golden gram and Moong beans. Mung
beans, native to Asia, Europe and the US, are used for a variety of purposes.
From being a famous main-course dish in India to being a part of many a skin
care regimens, mung beans offer multipurpose benefits for sure!
Health Benefits :
Mung bean, which is used to make multiple popular cuisines, is
extremely nutritious. It offers various health and skin benefits.
1. Anti-Aging Benefits:
Mung bean is a powerful anti-aging agent. Copper, the
secret
behind mung beans anti-aging property, reduces the presence of wrinkles, age
spots and age lines from the skin easily. Its regular usage can make you look
10 years younger than your original age. Ageing seems as a matter of concern
for women who love their skin, hair and nails. If you love your youthful look,
you must switch to some mouth-tempting mung beans breakfast recipe for sure.
2. Provides Radiance:
Yes, this popular cuisine is the god of all food items. It adds
shine and radiance to human skin. The presence of copper increases its use in
various face packs and face creams. Using mung bean as a scrub is also a good
option. It is very easy to make a natural exfoliating face pack using mung
beans at home.
How to Make Mung Bean Natural Face Pack?
Grind mung beans to form fine powder.
Add lukewarm water to the powder to make a paste.
Apply the paste on your face and leave to dry for 10 minutes.
Scrub for next 10 minutes.
At the end, you will be left with cleaner and reduced pores. This
deep exfoliating face scrub is an ultimate killer of tan, blackheads, excessive
oil and unnatural glare. Undoubtedly, it is one of the best natural scrubs you
can use to make your skin radiant!
3. Bestows Shine To Hair:
Copper, which is present in mung beans in traces, is an essential
mineral for maintaining scalp health. Copper ensures the proper utilization of
iron, calcium and magnesium in human body. Consumption of mung beans replenishes
the body with
How to Make Mung Bean Natural Hair Mask?
Grind mung beans to fine powder.
Add green tea water to the powder to make a paste with thick
consistency.
Add olive oil and almond oil to the paste and beat well.
Add about 2/3rd tsp of curd to the mixture and mix well.
This amazing hair mask is an ultimate rescue for dry hair those
are damaged, frizzy, tangled and dandruff hit. This amazing hair mask offers
deep nourishment to dry and damaged hair and scalp. It restores the normal PH
of scalp; and thus, bestows shine to hair.
4. Metabolic Regulator:
Many people with poor metabolism suffer from indigestion and
acidity. Mung beans are rich in fiber and increase the digestive rate of the
human body. They are responsible for increasing the overall metabolic rate in
humans as well. Fiber eases motion by making feces soft. This makes motion
easier and reduces indigestion and acidity to quite an extent.
5. Cholesterol Controller:
Heart diseases are very common these days. Poor lifestyle is one
of the major causes that add to numerous heart problems on a daily basis. Mung
beans increase the digestive and metabolic rate of human body, which in turn
decreases the formation and accumulation of cholesterol in the arterial walls
and capillaries. Incorporating mung beans in your diet will keep cholesterol
based heart diseases at bay.
6. Light Meal:
People suffering from fever, stomach ache and diarrhea find it
difficult to digest food.
7. Bone Strengthener:
Mung bean can be used as a natural calcium supplement. It
maintains bone health and can keep you safe from fractures as well.
মুগ ডাল/Mung Bean Recipe, Bangladeshi
Mung Bean with fish head (Muri Ganto)
Ingredients
1. One Fish head (Roho
or Katla Fish, Cut into small pieces )
2. Moong Dal ( 1 cup)
3. Ghee -1 tsp
4. Garam masala
powder
5. Cumin seeds
6. Bay leaf
7. Mustard oil
8. Finely chopped
onion- 1 large
9. Finely chopped
garlic- 2 tsp
10. Ginger paste 2 tsp
11. Green chilies
12. Red Chili Powder
13. Salt to taste
Method
A. Dry fry the moong
dal till you get that typical fried-daal aroma. Then boil
B. Clean the fish head
thoroughly under running water and marinate with salt and turmeric powder for
half an hour. Fry the fish head in mustard oil till it is brown in colour on
both the sides and keep aside.
C. In the same oil
sprinkle cumin seeds and bay leaf to splutter. Then add the onion and fry till
it is golden brown in colour. Add tomato, garlic and ginger paste one by one
and saute' for 3-4 minutes. Add red chili powder, salt, sugar and green
chilies. Now add the boiled moong dal along with the fried fish head. Add
water and turmeric powder. Bring it to boil. Sprinkle ghee and garam masala on
top and serve with pulao or plain rice.
D. This is a special
Bengali dish which is served at lunch during traditional Bengali festivals.
Bottle gourd with mung bean
Ingredients:
Bottle gourd - 1 (about 10" long)
Mung bean - 1/2 cup
Green chili - 6 (use less or more if you want)
Chopped cilantro - 1/2 or 1/3 cup
Chopped onion - 1/2 cup
Chopped garlic cloves ~ 4
Oil ~ 2 or 3 tbsp.
Spices:
Turmeric - 1 tsp
Red chili powder - 1.5 tsp
Cumin powder - 1/2 tsp
Coriander powder - ~3/4 tsp
Salt - 1 tsp (according to taste)
Method:
Wash and peel the bottle gourd with a peeler. Cut into halves
vertically, and seed it with a spoon. Cut each pieces into halves again. Then
cut into ~1/2" pieces horizontally.
In a wok, heat the oil, add onions and garlic. Add salt and fry till
the onion is translucent.
Add turmeric, chili, coriander, and cumin. Add a little water to
avoid burning the spices. Add half of the green chillies.
Stir for about 5 minutes, add the bottle gourd and the bean.
Cook for about 5-10 minutes, stir occasionally.
Add about 1 cup water.
Bring to a boil, and then cover and simmer on medium low heat for
about 20-25 minutes. You will know when the bottle gourd is tender and soft
enough.
Towards the end (about 5-10 minutes before the end) add the
chopped cilantro and the rest of the green chillies.
Adjust salt as per taste.
Mung Dal Soup
Ingredients:
1 cup dry mung beans
1 large tomato
1 tsp salt
1/2 tsp turmeric powder
1/1 tsp red chili powder
1 tsp mustard seeds
2-3 garlic cloves
1/2 ginger paste
4-5 fresh green challis
And 1 Bay leaf.
Method
Soak the beans for a few hours or
overnight.
1. Wash the beans in a few rinses of water.
2. Add to a pot or pressure cooker cover with water by a couple of
inches.
3. Roughly chop your tomato, discarding the stem.
4. Wash and leave the coriander to dry on a kitchen towel.
5. Add the salt, turmeric powder, red chili powder.
6. Turn on the pressure cooker for 10-15 minutes or cover the pot
to boil for 30-45 minutes. These will be quicker if they’ve been soaked. It’s
ok to check as they are cooking by lifting out with a spoon, the beans should
easily fall apart when ready.
7. Meanwhile finely chop the garlic, ginger and green challis.
8. When the beans are nicely cooked, taste the soup and check the
salt level is good, leave to simmer as you prepare fry the spices.
9. In either another pot or small frying pan add some olive oil
about 1 tbsp. should be fine and turn on a medium heat.
10. When the oil is hot add the mustard seeds, garlic, ginger and
green challis and wait for the seeds to pop. Don’t let the garlic burn.
11. When the seeds start popping pour into the daal using a spoon
to get the last bits out. If you are using a pot here carefully pour the beans
into the frying spices by pouring away from you.
12. Stir well and let simmer while you chop the coriander.
13. Throw in the fresh coriander before serving.
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